Friday, December 30, 2011

Taste Buds: The Ultimate Trifle with Infinite Variations


The Trifle is one of my favorite deserts. It looks so pretty, you can pretty much use any pudding, cookie, cake combination you can think of and it is almost always delicius. I often make the traditional berry Trifle for the Fourth of July where it always gets gobbled up completely. But for Christmas I had heard about trying an egg nog triffle recipe and I fell head over heels in lust. It would be a perfect recipe this time of year because you know the whole egg nog – Christmas thing. Oh My Goodness people this was so supper yummy; going into the cookbook yes indeed. And I may just make another one tomorrow, at a smaller scale for sure.


1 Angel Food Cake
3 cups eggnog
1 (5.1 ounce) package instant vanilla pudding mix
2 cups heavy cream
1/4 cup white sugar
2 teaspoons vanilla extract
Fresh fruit – strawberries & rasberries

1. Cut the angel food cake into small squares.
2.Place the pudding mix in a large bowl. Pour in the eggnog and whisk for about 2 minutes. Refrigerate pudding for twenty minutes.
3.In a large bowl, whip cream until stiff peaks are just about to form. Beat in sugar and vanilla until peaks form.
4.Crumble 1/2 of the gingerbread into the bottom of a trifle bowl or a large glass bowl. Spread 1/2 of the eggnog pudding over the gingerbread, then spread 1/2 of the whipped cream on top of the pudding. Repeat the layers with the remaining gingerbread, pudding, and whipped cream. Refrigerate 6 hours or overnight.

Sprinkle the top with the raspberries and cookie crumbs before serving. Makes around 10 cups of dessert so make sure your trifle bowl can hold that much.

serves approximately 16

4 Large Egg Yolks, at room temperature
1/3 cup plus 2 tablespoons sugar
2 teaspoons cornstarch
2 cups heavy whipping cream
1 teaspoon vanilla extract
6 cups berries (raspberries, blackberries, blueberries, strawberries halved)
4 tablespoons dark rum or sweet sherry
1 teaspoons of lemon zest
1 pound cake or angel food cake sliced into squares
cool whip
1/3 cup sliced almonds for garnish

1. In a bowl whisk together egg yolks, the 1/3 cup sugar and the cornstarch until pale and well blended.
2. Pour cream into the small saucepan over medium heat and bring to just a boil.
3. Gradually add the hot cream to the egg mixture while whisking. Return to heat and cook over medium heat until thick (about 4 minutes).
4. Pour into a medium bowl and stir in the vanilla. Press a piece of plastic wrap over the top of the pudding and refridgerate for at least 2 hours or overnight.
5. In a large bowl toss together berries, rum, zest and 2 tablespoons sugar until well mixed.
6. To assemble trifle place cut pieces of cake on the bottom of the bowl. Spoon berry mixture on top of cake in a layer. Pour the chilled custard over the berries and repeat with another layer of cake. Depending on your size of bowl you will get two or three layers.
7. Cover with plastic wrap and refridgerate for at least 2 hours or up to 1 day.
8. Just before serving top with whipped cream and almond garnish.

serves approximately 16


paul peggy zeus said...

Looks sinfully delicious!!

lilmansworld said...

Pretty sure I wouldn't want to eat the next day :) Looks gorgeous!

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